21 April 2009
Easy Green Chile Enchiladas
Easy Green Enchiladas
1 can of beans, drained and rinsed - about 1.5 - 2 c
1 can diced potatoes OR 1 1/2 c cooked rice
8-10 anaheim/hatch chiles, blistered, peeled and chopped (or 4 - 4oz cans)
2 tsp hot sauce (optional)
6 ounces of grated vegan cheese, divided
1 T miso paste
1/2 c water divided
8-10 corn tortillas
Heat 1/4 c water in a microwave proof dish to very warm.
Add miso paste to water, mix well.
In a large bowl, mix miso mixture, beans, potato or rice, hot sauce, 1/4 of your chiles, 4 ounces grated cheese. Set aside.
Using a gas flame or in a hot cast iron pan, heat each tortilla until it has some black specks on it.
In a blender, add the remaining chiles and the remaining 1/4 c water. Blend until smooth, scraping down the sides.
In a 9 x 12 pan:
Spread a tablespoon or so of sauce on the bottom and smooth around. Take a tortilla, add 2 Tbs of bean mixture, and roll. Continue until you've squashed in as many tortillas as you can.
Drizzle the remaining chile sauce over the top.
Top with the remaining grated cheese.
Bake uncovered in a 375F oven for 35 minutes or until cheese is melted and the edges of the tortillas start browning and crisping.
Top with chopped tomato, salsa, vegan sour cream or your favorite topping.